A bit pressed for time lately, so I’ll be posting some of my failsafe options – the ones I do without having to think too hard. They include some of the recipes I’ve picked up from fellow bloggers.
Today’s recipe comes from my lovely cousin Ann – something she concocted in someone else’s kitchen while on holidays. I’ve ended up making this more often than she has – probably something to do with my children’s preference for chocolate, and not much else. Continue reading
Since it’s Christmas and all, my son decided to make gingerbread men. This is a new step for our household, where gingerbread belongs in that territory occupied by Halloween, Hans Christian Andersen and Hannah Montana. That is to say, it’s familiar from the global cultural ether – storybooks, TV, store displays – but without so far having found expression in any personal appropriation of specific gingerbread-related practices.
Until now. So, he looked up a recipe on joyofbaking.com, and I went off to Pantry Magic in Thonglor to buy an appropriately-shaped cutter.
Cross-cultural marriages create crossover cooks. My mother was one, and now so am I, cooking Western food almost as often as Asian, with my own set of acquired instincts and approaches within this newer repertoire.
This recipe was given to me long ago in Cambodia by an East Malaysian friend, when our first children were toddlers. She is married to a Frenchman. Continue reading